Carb Smart Beyond Meat® Taco Salad Bowls
with Pico de Gallo and Creamy Lemon Dressing
Amp up your bowl with this Beyond Meat® taco salad! Fresh DIY pico de gallo, cheddar cheese, guacamole and a creamy lime dressing will fill you up, but without the starch.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Beyond Meat®
113 g
Baby Spinach
1 unit(s)
Green Bell Pepper
1 unit(s)
Tomato
3 tbsp
Guacamole
½ unit(s)
Lemon
1 unit(s)
Green Onion
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Thinly slice green onions.Zest, then juice half the lemon (whole lemon for 4 ppl).
Heat a large non-stick pan over medium-high heat. When hot, add Beyond Meat® patties to the dry pan. Cook, breaking up patties into bite-sized pieces, until crispy, 5-6 min.** Carefully drain and discard excess fat. Add Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec. Using a slotted spoon, transfer Beyond Meat® to a medium bowl. Add chipotle sauce. Season with salt and pepper, to taste, then stir to coat Beyond Meat®.
Meanwhile, add tomatoes, peppers, half the lemon juice, half the green onions and 1/2 tbsp (1 tbsp) oil to another medium bowl. Season with salt and pepper, then stir to combine.
Add sour cream, lemon zest and 1 1/2 tbsp (3 tbsp) water to a small bowl. Season with salt and pepper, then whisk until smooth.
Add remaining lemon juice and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach, then toss to coat.
Divide dressed spinach between bowls. Top with Beyond Meat®, pico de gallo and guacamole. Drizzle creamy lemon dressing over top, then sprinkle with cheese and remaining green onions.
